The difficulty which confronts the dietitian is to prescribe a diet without carbohydrates which will keep up the body weight and not disturb the nutritive equilibrium. The diet must consist of protein and fat and one danger is in the tendency to acetic and other acids in the blood, which involves the nervous system. The patient has a craving for sugars and starches, but the system cannot make use of them, and the heat and energy must be supplied by fats. While, as a rule, the craving for certain foods is an indication that the system needs the elements contained in it,—this is true in the craving of the diabetes patient for carbohydrates,—yet the desire _must not_ be gratified, because of the inability to digest them. There is often a distaste for fat, but its use is imperative and in large quantities, because the weight and general vitality must be maintained. The effort of the physician is to get the system in condition to use carbohydrates. Fats may be supplied in the yolk of egg, cream, butter, cheese, bacon, nuts, particularly pecans, butternuts, walnuts and Brazil nuts. In beginning a diet, the change must not be too sudden. At least a week’s time should be allowed for the elimination of all sugar and starch. Begin by eliminating sugars and next bread and potatoes. Van Noorden gives the following diet, free from carbohydrates, which has been in general use in Europe and America. BREAKFAST. Tea or coffee, 6 ounces. Lean meat (beefsteak, mutton chop, or ham), 4 ounces. Eggs one or two. LUNCH. Cold roast beef, 6 ounces. Celery, or cucumbers, or tomatoes with salad dressing. Coffee, without milk or sugar, 2 ounces. Whisky, drams, diluted with 13 ounces of water. DINNER. Bouillon, 6 ounces. Roast beef, 7½ ounces. Green salad, 2 ounces. Vinegar, 2½ drams. Butter, 2½ drams. Olive oil, 5 drams, or spinach with mayonnaise, large portion. Whisky, 5 drams, diluted with 13 ounces water. SUPPER, 9 P. M. Two eggs, raw or cooked. Van Noorden includes alcohol, in whisky, in his diet and most physicians follow the theory that whisky or brandy aids in the digestion and absorption of fats; the need is recognized since fats must be supplied in so large quantities, yet the sweet wines and beers contain sugar while the sour wines contain acids, which disturb digestion. There is a grave question in regard to the advisability of including alcohol in the diet of a young person afflicted with diabetes and the greater activity of the young patient will insure more perfect digestion, so that the physician may not consider alcohol necessary. Dr. Hall gives the following as a reasonable diet for a diabetic case, after the first week or two, allowing potatoes. BREAKFAST. Tea or coffee, 6 ounces. Cream, 2 ounces. Meat, (beefsteak, mutton chops, or ham), 4 ounces. Bread and butter, 2 slices. Baked potato, with butter. LUNCH.